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Imagine sinking your fork into a perfectly balanced dessert where tart cranberries meet smooth, velvety custard, all nestled inside a delightfully crisp ginger-laced pastry crust. This Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe is one of those unforgettable treats that blankets your taste buds in a cozy warmth balanced by refreshing brightness. The ginger adds just the right hint of spice while the custard’s silky texture complements the cranberries’ natural zing, making every bite a celebration of flavors and textures that’s perfect for any occasion.
Ingredients You’ll Need
Gathering the ingredients for this pie is a joy in itself—each component is simple but contributes immensely to the flavor, texture, and appearance of the finished product. From the fragrant crystallized ginger in the crust to the fresh cranberries in the filling, every ingredient serves a special purpose in creating this enticing dessert.
- All-purpose flour (1 ½ cups): The foundation of the pastry crust, giving it structure and a tender crumb.
- Powdered sugar (¼ cup): Adds subtle sweetness and helps tenderize the crust for that perfect flaky bite.
- Crystallized ginger (¼ cup): Brings bursts of spicy-sweet flavor that makes this crust uniquely fragrant.
- Ground ginger (1 tablespoon): Enhances the warm spice notes seamlessly throughout the dough.
- Salt (¼ teaspoon): Balances the sweetness and amps up the other flavors in the crust.
- Cold butter (½ cup, cut into pieces): Essential for flakiness, the butter ensures a crisp yet tender crust.
- Milk or water (⅓ cup): Helps bring the dough together into a cohesive ball for easy rolling.
- Cranberries (3 ½ cups): The star of the filling—fresh or frozen both work great for tartness and color.
- Cranberry juice (1 cup, pure): Adds intense cranberry flavor and moisture without any unnecessary additives.
- Granulated sugar (¼ cup): Sweetens the filling just enough to balance the cranberries’ natural tartness.
- Kosher salt (pinch): A tiny touch to enhance the overall flavor profile of the filling.
- Sweetened condensed milk (1 can, 14 ounces): Gives the custard its creamy richness and smooth texture.
- Large eggs (3): Bind the custard filling together while adding a luscious, silky consistency.
How to Make Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe
Step 1: Prepare the Ginger Pastry Crust
Start by pulsing all your dry ingredients in a food processor to break down the crystallized ginger into tiny, flavorful bits. This step ensures that the ginger’s spicy sweetness is perfectly dispersed. Then add the cold butter and pulse just enough to trap small pieces throughout the dough—this is what creates the irresistible flaky texture. Pour in milk slowly with the motor running so the dough clumps into a cohesive ball. Wrap it tightly in plastic and let it chill for a minimum of two hours. During this time, the dough firms up, making it much easier to roll out and handle, and allowing the ginger flavors to meld beautifully.
Step 2: Blind Bake the Pie Shell
Roll the chilled dough into an 11-inch circle to fit your 9-inch pie plate. Don’t forget to crimp the edges to add some character! Place the crust in the freezer for 10 to 20 minutes to help it stay firm during baking. Line the crust with parchment and pie weights to avoid puffing and shrinking. Bake initially at 375 degrees Fahrenheit on the lower rack for 20 minutes, then remove the weights and parchment and bake another 5 to 10 minutes until the crust is golden and fully cooked. Lower the heat to 350 degrees in preparation for the filling.
Step 3: Make the Cranberry Custard Filling
Simmer the cranberries, cranberry juice, sugar, and salt together until the berries burst and release their beautiful deep red juice. Puree this mixture to create a smooth, luscious base, then strain it to remove any stubborn seeds for a silky finish. In a separate bowl, whisk together the eggs and sweetened condensed milk, then slowly fold in the cranberry puree to form your custard filling. Pour this vibrant concoction into the pre-baked crust carefully, so you don’t disturb the delicate edges.
Step 4: Bake the Pie to Perfection
Bake the filled pie on the middle oven rack for 30 to 35 minutes. You’re looking for custard edges that have set with a matte finish while the center still holds a slight wobble—this ensures a creamy but firm texture once chilled. After baking, cool the pie on a rack until room temperature, then chill it in the refrigerator for at least four hours so the custard can fully set and flavors can deepen.
How to Serve Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe
Garnishes
A scattering of lightly sweetened whipped cream crowns the pie beautifully, balancing the tartness with a creamy softness. A small sprinkle of finely chopped crystallized ginger on top adds a pop of sparkly texture and an extra hint of spice that complements every bite.
Side Dishes
Pair this pie with a warm cup of spiced tea or a scoop of vanilla bean ice cream for a comforting, indulgent experience. Simple roasted nuts or a fresh mixed berry salad can also serve as light, refreshing accompaniments.
Creative Ways to Present
For a festive feel, dust the pie edges with powdered sugar and add a few fresh cranberries and delicate sprigs of mint before serving. Alternatively, serve individual slices with an artistic drizzle of warm caramel sauce or a thin ribbon of balsamic reduction to elevate the flavors and impress your guests.
Make Ahead and Storage
Storing Leftovers
This pie keeps wonderfully in the fridge. Store any leftovers in an airtight container or cover tightly with plastic wrap. The custard will hold its luscious texture while the crust remains delightfully crisp for up to three days, making it an excellent make-ahead treat for busy days or unexpected guests.
Freezing
While this pie is best enjoyed fresh, you can freeze it if necessary. Wrap it securely in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving to preserve the custard’s creaminess and the ginger crust’s texture as much as possible.
Reheating
To enjoy the pie warm, gently reheat individual slices in a low oven (around 300 degrees Fahrenheit) for 10 to 15 minutes. Avoid microwaving as it can alter the custard’s texture and make the crust soggy. The slight warmth enhances the ginger notes and makes the custard silky once again.
FAQs
Can I use frozen cranberries for this Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones here. Just thaw them slightly before cooking to help them soften and burst easily while simmering in the filling.
What can I substitute for crystallized ginger in the pastry crust?
If you don’t have crystallized ginger, finely grate fresh ginger and reduce the amount slightly to avoid excess moisture. Alternatively, ground ginger alone will add spice but won’t provide the sweet chewy bits, so the texture will differ.
Is the condensed milk in the filling really necessary?
Yes, sweetened condensed milk is a key ingredient that gives the custard its creamy richness and smooth texture. Using something else may change the consistency and sweetness level quite a bit.
Can I make the crust ahead of time?
Definitely! In fact, chilling the crust overnight helps deepen the ginger flavor and makes rolling out much easier. Just wrap it tightly to prevent it from drying out before baking.
How do I know when the custard pie is perfectly baked?
The edges of the custard should look set and have a matte finish, while the center will still be slightly wobbly when you gently shake the pie. It will continue to firm up in the refrigerator as it cools.
Final Thoughts
If you’re looking for a show-stopping dessert that feels both familiar and uniquely special, you absolutely must try this Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe. The delightful interplay of tart, creamy, and spicy flavors wrapped in a flaky crust makes it a surefire hit with friends and family. Trust me, once you make this pie, it will earn a permanent spot in your dessert rotation, and you’ll find yourself eager to share its delicious magic time and again.
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Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
Description
This Cranberry Custard Pie features a luscious, smooth custard filling infused with the tart brightness of fresh cranberries, all nestled in a delicate, ginger-laced pastry crust. The combination of sweet and tart flavors with a hint of warm ginger makes for a visually stunning and delicious dessert that is perfect for festive occasions or a cozy treat.
Ingredients
For Ginger Pastry Crust:
- 1½ cups (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) crystallized ginger
- 1 tablespoon ground ginger
- ¼ teaspoon salt
- ½ cup (113 grams) cold butter, cut into ¼” pieces
- ⅓ cup milk or water
For Cranberry Custard Filling:
- 3½ cups (16 ounces) whole cranberries (fresh or frozen)
- 1 cup (227 ml) pure cranberry juice (not a juice blend)
- ¼ cup (50 grams) granulated sugar
- Pinch kosher salt
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
Instructions
- Prepare the Ginger Pastry Crust: In a food processor, combine all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt. Process for 1 minute until the crystallized ginger is finely chopped.
- Add Butter and Liquids: Add the cold butter pieces and pulse 5 times. With the motor running, pour in milk or water and process until the dough forms a cohesive ball around the blade.
- Form and Chill Dough: Scrape the dough out, shape it into a disk with plastic wrap, and seal tightly. Refrigerate at least 2 hours or preferably overnight for best results.
- Roll Out Dough and Prepare for Blind Baking: Roll the chilled dough to an 11-inch circle and line a 9-inch pie plate, crimping edges as desired. Freeze the pie crust for 10-20 minutes while preheating the oven.
- Blind Bake the Pastry: Preheat oven to 375ºF and place racks in the second lowest and middle positions. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes on the lower rack, then remove weights and parchment and bake 5-10 more minutes until crust is fully baked and golden.
- Reduce Oven Temperature: Lower oven heat to 350ºF for baking the filling.
- Cook Cranberries: In a medium pot, combine cranberries, cranberry juice, sugar, and kosher salt. Cook over medium heat for 10 minutes until cranberries burst.
- Puree and Strain: Blend the cooked cranberries using an immersion blender or regular blender. Pass the puree through a fine mesh strainer to remove seeds and skins, aiming for about 2 cups of smooth puree. Add more cranberry juice if necessary.
- Prepare Custard Mixture: In a bowl, whisk together sweetened condensed milk and eggs until smooth.
- Combine Puree and Custard: Gradually add cranberry puree to the milk and eggs mixture while gently whisking to combine fully.
- Fill and Bake the Pie: Pour the custard mixture into the pre-baked crust. Bake on the middle rack at 350ºF for 30-35 minutes until the edges are set and matte, with the center slightly wobbly.
- Cool and Set: Remove pie from oven and cool on a rack. Once room temperature is reached, refrigerate for at least 4 hours to allow the custard to fully set.
- Serve: Serve chilled, optionally topped with sweetened whipped cream for extra indulgence.
Notes
- Use pure cranberry juice, not blends, to ensure the authentic tart flavor.
- Crystallized ginger in the crust adds a warm spicy note that complements the tart cranberries beautifully.
- For best texture, allow the pie to chill thoroughly before serving.
- Blind baking the crust prevents sogginess and ensures crispness.
- You can freeze leftover pie for up to one month; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Custard Pie
- Method: Baking
- Cuisine: American
